nuts Archives - Page 8 of 35 - Lovin' From the Oven

Sir Kensington’s Chocolate Chip Walnut Cookies

October 28, 2013 by kim 2 Comments

I’ve heard of using mayonnaise in cakes, but have you ever tried them in cookies? Sir Kensington gave me the idea of doing so by sending over a recipe for chocolate chip walnut cookies, along with some gourmet mayonnaise and ketchup.

How cute is their packaging? They pretty much nailed it on the fonts, logo, and colors. I’m a sucker for a cute cartooned man with a monocle, mustache, and top hat.

Once I popped open the jar, I could immediately tell the difference in quality between Sir Kensington’s and commonly found mayonnaise. It was thick, creamy, and exceptionally smooth.

I’ve never baked mayonnaise into cookies, so I was anxious to see the results. I will admit that the dough was a bit crumbly for my taste. Since there were no eggs in the recipe, the mayo was responsible for holding the dough together.

After pressing the cookie dough with my hands into dough balls, I plopped them on the cookie sheet to bake. Since the dough was more crumbly and dry than my regular cookie dough, I knew the cookies wouldn’t be spreading very much. I baked them for 5 minutes as dough balls, but decided to press down on the tops just a bit with a spatula so they would flatten out.

That did the trick. The cookies didn’t spread or flatten at all on its own. You need to really help mold the dough into the shape that you want your cookie to be. This would probably be a great recipe for cutting shapes out of. I can even see myself using this recipe again and filling a metal cookie cutter with the dough prior to putting in the oven, which would create a fun shaped cookie that can hold its shape.

Since there are no eggs in the recipe, the cookie dough is safe to eat. I must warn you that the cookie dough did have a strong mayo taste even though I only used a tiny bit. However, after baking, the mayonnaise taste seems to just disappear from the cookie, leaving you with a light, crumbly, shortbread-like consistency.

You can find Sir Kensington’s products at Sur La Table, Safeway, and Whole Foods, just to name a few. Heck, you can even buy them online!

Sir Kensington’s Chocolate Chip Walnut Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 2 dozen cookies

Ingredients

½ cup butter
½ cup granulated sugar
½ cup brown sugar
3 tablespoons Sir Kensington’s Classic Mayonnaise
1 teaspoon vanilla
1 ½ cups flour
½ teaspoon baking soda
¾ cup semisweet chocolate chips
½ cup walnuts, roughly chopped

Directions

In a large bowl cream the butter, granulated sugar and brown sugar. Add mayonnaise and mix well. Add vanilla.
In a separate bowl sift together the flour and baking soda. Gradually add the flour mixture to the wet ingredients. Add chocolate chips and walnuts.
Drop dough by rounded spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8-9 minutes or until they begin to brown.

https://lovintheoven.com/sir-kensingtons-chocolate-chip-walnut-cookies/

I received product to review, but the opinions expressed are my own.

Banana Nutella Granola

October 18, 2013 by kim 3 Comments

I had my first “Jackie Brown” moment at work the other day. You see, there was a Niners game on Sunday, causing an obscene amount of traffic hours before the game even started. Who knew that tailgaters started so early?

I left the apartment the same time I normally do for work, at least 1.5-2 hours early even though I live less than 30 miles away from the airport. I even checked Google Maps to make sure that there wouldn’t be any crazy traffic. Google Maps told me it’s take me 46 minutes as opposed to my usual 30 minutes, meaning a little traffic was to be expected.

Little is an understatement. I knew the moment I got to the curve to the toll bridge I was screwed. Cars were backed up around the bend and moving less than a mile per hour, if that. Getting to the toll bridge was going to be the journey.

I immediately called my DF to find out what was going on with the traffic. Would I make it in time to work? Because of the industry that I work in, being late isn’t acceptable and they’re pretty strict with the rules in that regard. The last time I checked in late, I was on reserve and got rear ended on the Bay Bridge. He told me that it was indeed all red before the toll bridge for no reason. There wasn’t any accident, no police cars, nothing. It was just a huge hot mess of cars.

That really is the worst kind of traffic: traffic for no reason. Why is there traffic when you don’t have an excuse for it? It drives me insane. The LA part of me will always have that inner road rage goddess that comes out during traffic. I can’t help it.

Apparently, the bridge was mostly red, but after it should be fine with the exception of a little spot of yellow on the traffic map. Okay, I can deal with that. The estimated arrival time on my nearly ten year old GPS keeps pushing back closer to my check in time, but it’s not that close yet. I still have time to park the car, take the air train, and then walk over to our check in computers.

With every minute that I lost, I’m pretty sure another hair of mine turned grey. Finally, after 40 minutes waiting, I get to the toll bridge and pay my dues. I put up with the traffic going across the bridge and my handy dandy GPS says that I’ll be there twenty minutes prior to check in time. Not bad… until I see that patch of yellow that my DF was talking about. It’s really more of a red.

Seeing as how I have twenty minutes from parking to checking in now, I think I’m screwed. Do I call scheduling and let them know? Or try to make it so I don’t get penalized?

As I pass the Candlestick park exit, I realize that all the traffic was headed there and I’m officially in the green. I can do it.

I book my little Cameron the Camry and finally make it to the parking lot at 12:16 PM. I now have fourteen minutes to park my car, get out my luggage, sprint to the air train, wait for it to go three stops, get out, take the escalator down, sprint to the terminal, go through security, take an elevator to our office, log on a computer, open the website, and check in…. all of this while in heels because apparently I didn’t think of changing into my flats.

I can do it.

I kid you not, I’ve never sprinted so hard in my life. I was terrified for my ankles giving out or even worse, my heel getting stuck in a crack and going face first into the floor with my roller board luggage and carry on.

As I’m bustling past everyone in the airport, I can vaguely hear TSA yelling at me to be careful and “not to worry, [I’ll] make it on time.” It’s amazing how the crowd parts when they hear someone running in heels. I’ve never felt so many piercing eyes on me, but I didn’t care that my hair was half up and half down. I didn’t care that I was breathing uncontrollably. I didn’t care that I may or may not have had little droplets on my forehead. There was a chance that I could still make it and I wasn’t going to slow down.

I promptly checked in at 12:26 PM. Can you believe it? I had four minutes to spare. Never mind that I was heaving and sucking in all the air in the room— I made it on time! Never again will I let this happen to me. Running a marathon in three inch heels is not something I want to do ever again.

I also kind of failed at the granola. Apparently, I like to burn it whenever I make it. Mixing the granola every couple of minutes while baking in the oven is a lot of work! While the taste was there, it would have been better without the smoky/burnt flavor that I added. I’m going to stick to buying granola for now, unless someone has a fail-proof recipe out there. I’d love to try it! From Sally’s Baking Addiction.

Banana Nutella Granola

Yield: 5 cups granola

Ingredients

3 and 3/4 cups old-fashioned rolled oats
1/2 cup ground flax
1 cup sliced almonds (or any nut)
1 tsp cinnamon
1/2 cup mashed banana (1 very large banana)
1/4 cup Nutella
1/4 cup maple syrup (or honey; if you prefer sugar-free maple syrup, that would work as well)
1 tsp vanilla extract
1/4 tsp salt
1 cup banana chips
1/2 cup semi-sweet chocolate chips (optional)

Directions

Preheat oven to 350F degrees. Line baking sheet with silpat.
In a large bowl, mix together oats, flax, almonds, and cinnamon.
In a small saucepan over medium-low heat, melt together the mashed banana, Nutella, maple syrup, vanilla extract, and salt. Allow to bubble for about 1 minute.
Remove mixture from heat and pour over the dry ingredients. Stir until just mixed.
Evenly spread the mix on the baking sheet. Bake for 30 minutes, stirring at the 15 minute mark.
Top the granola with chocolate chips and banana chips. Gently stir. The chocolate will melt, creating larger chunks of granola.
Cool completely before storing in an airtight container.

https://lovintheoven.com/banana-nutella-granola/

Basil Pesto

April 13, 2013 by kim 9 Comments

Pesto. It’s a staple in my kitchen at all times. I put it on everything: sandwiches, tortillas, pasta, and bread. I don’t know how people ever live without it. It’s one of the few things that are green, but my DB will still eat.

I got a great deal on this KitchenAid food chopper a while ago. I posted the deal on my FB fan page, so hopefully you got to snatch it when the deal was live. I’ve never owned a food chopper in my life, so this little gadget really blew my mind when I first used it. It makes mashing and pulverizing ingredients so. dang. easy. Make your own pesto? Done. Make your own hummus? Without a sweat.

It even has a spot on the bottom where you can wrap your cord and tuck it away. No messes in my cabinets!

Making your own pesto is all about personal preference. Some like it really cheesy, others like it really garlic-y. Toss more of what you want and taste as you go. When you’ve hit that sweet spot, stop!